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Monday, December 20, 2010

Fettuccini with Corn Pesto - Blue Monday

If you're feeling harried and your Christmas spirit is flagging, this seemingly unplanned event, actually a flash mob performance orchestrated by Canadian music students, will refresh and uplift you. It truly is ambrosia for world-weary souls.

From the kitchen of One Perfect Bite...I first made this dish in August when sweet corn was plentiful. I found the recipe in Bon Appetit magazine and the pesto was unusual enough to intrigue me. At that time, I made the dish with fresh corn and Bob and I really liked the distinctive and sweet flavor it gave to the pesto. The finished sauce is similar to a carbonara and almost as easy to make. I wanted to make something light for last night's supper and Bob suggested this. With no fresh corn on hand, I decided to make the pesto using frozen shoepeg corn. I've had great luck using shoepeg as a replacement for fresh corn. It is lighter in color and more tender that other types of frozen corn and it's as close to the fresh product as you can get in December. I can happily report it worked well in this recipe. While I used fresh fettuccini to make the dish, a top quality brand of dried pasta would also work well. I do hope you'll try this. I know it sounds a bit strange, but it really is lovely. Here's the recipe.

Directions:1) Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces. Cook in a large nonstick skillet over medium heat until crisp and brown, then transfer to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat.2) Add corn, garlic, salt and pepper to skillet, and saute until the corn is just tender, but not brown, about 3-5 minutes. Transfer 1 1/2 cups of the corn to a small bowl and reserve. Transfer remainder to bowl of a food processor. Add walnuts and Parmesan. With machine running, slowly add oil through the feed tube and blend until pesto is almost smooth. Set aside.3) Cook pasta in a large pot of boiling, salted water until just tender, but still firm and not quite as done as you would want it. Drain pasta, reserving 1-1/2 cups pasta water. Return pasta to pot and add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss well and add pasta water 1/4 cup at a time until desired consistency is reached. Cook an additional 2-3 minutes, or until pasta is cooked through. Season with additional salt and pepper if needed.4) Divide among serving bowls and sprinkle with additional herbs, cheese, and reserved bacon.Yield: 4 servings.

I love my Canadian friends. What a show Mary.My husband started cooking, so i'll be showing him some of your awesome recipes for sure. He's trying to get me involved, sooner or later I'll give in : ) Right now i just like eating what he serves.Happy BM Mary.Love Claudiexoxoo

I think I commented when you first posted the corn pesto because it was unusual but I promptly forgot it (read too many blogs :). I'm glad Bob suggested it so that I could be reminded of this recipe. I must try it.

I've seen that video, and yes, it is beautiful and a favorite song of mine. I could put anything over pasta and think it's great, so this recipe fits the bill! Merry Christmas to you and your family, Mary!

Although unsual and I had never really come across such a pesto...I am also very intrigued. I don't see any reason why this wouldn't be something delicious on pasta.Thanks for always finding the unusuals for us Mary ;o)

Corn pesto is a wonderful idea and now I'm mad I never thought of it. You do think deliciously out of the box sometimes and for that I am grateful. It looks like a perfect addition to my repertoire - and a welcome taste of summer.

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